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Starbucks Iced Chocolate Almond Milk Shaken Espresso

How to make Starbucks Iced Chocolate Almond Milk Shaken Espresso at Home - Starbucks Iced Chocolate Almond Milk Shaken Espresso Copycat Recipe

Kai Jordan
As I said, when this Iced shaken espresso ends up becoming your favorite go-to at Starbucks, it may get expensive to satisfy your cravings. Luckily for you a have a recipe you can try at home that will not only save you money but also allow you to make the drink your own, by adding your personal touch. Here is everything you need to know and have for the recipe:
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Equipment

  • Cocktail shaker or a jar with a tight lid
  • Espresso machine or Moka pot

Ingredients
  

  • 2 shots of espresso (Starbucks Blonde espresso)
  • ½ cup sweetened almond milk
  • 1 ½ cups ice
  • 3 tablespoons chocolate malt powder

Instructions
 

  • Prepare the espresso shots. An alternative to using an espresso machine, is to make espresso-like coffee with a Moka pot.
  • Add the half cup of ice into the cocktail shaker or jar, pour in your two shots of espresso, and add the three tablespoons of chocolate malt powder.
  • Close the shaker or jar tightly and shake the contents well for about a minute or so, or until everything is well mixed.
  • In a tall glass, add the remaining cup of ice and pour the mixture into the glass over the ice.
  • Fill up the rest of the glass with the sweetened almond milk and your drink is ready to enjoy!

Notes

  • If you want the replicate the exact taste of the original drink then I would advise you to use the Starbucks blonde espresso, otherwise, if that is not available you can use a blonde roast blend of coffee. If you want something stronger then go for the regular Starbucks signature espresso or dark roast blend, although it may not be the best compliment for almond milk’s overpowering nutty flavor.
  • The espresso machine only allows you to pull two shots of espresso at a time, that is why I only included two shots in my recipe to avoid making extra. You can, however, add one more shot if the drink is not strong enough.
  • I use sweetened almond milk so that I do not have to add any more sweeteners, plus that is what Starbucks uses as well. You can, however, choose to use regular almond milk if you could do with less sugar. I have also seen some people using vanilla-flavored almond milk instead. It may alter the overall taste of the drink but you can give it a try.
  • A great tip is to stir the mixture first before shaking it, I found that it reduces the amount of time and effort that goes into shaking the mixture together.
  • Like Starbucks, I like to use coffee ice cubes, so my drink is not watered down when the ice melts. To make them, simply freeze coffee in your mold instead of water. If you do not mind then you can stick to regular ice cubes, but use filtered water.
  • Another tip is if you do not want your mixture to be too cold, you could reduce the amount of ice or avoid adding ice to the shaker or jar and just add it to your glass while serving. On the other hand, you can refrigerate your mixture for some time to make it colder without having to use more ice.
  • As for the chocolate malt, you can use Ovaltine or Milo, they are great alternatives to chocolate malt powder. You can also make your powder, by mixing a tablespoon each of cocoa powder, malt powder, and brown sugar.
  • If you are not a fan of the hints of malt, or simply do not mind, you can use chocolate or mocha sauce or powder instead of the chocolate malt powder.